Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling

491 Pages·2010·5.7 MB·English

by  Sherri Brooks Vinton

Put ’em Up!
A COMPREHENSIVE HOME PRESERVING GUIDE FOR THE
CREATIVE COOK FROM DRYING AND FREEZING TO
CANNING AND PICKLING
SHERRI BROOKS VINTON
The mission of Storey Publishing is to serve our customers by publishing
practical information that encourages personal independence in harmony with
the environment.
Edited by Margaret Sutherland and Rebecca Springer Art direction and
book design by Dan O. Williams Text production by Liseann Karandisecky
Photography by © Kevin Kennefick Illustrations by © Elara Tanguy
Indexed by Christine Lindemer, Boston Road Communications © 2010 by
Sherri Brooks Vinton All rights reserved. No part of this book may be
reproduced without written permission from the publisher, except by a
reviewer who may quote brief passages or reproduce illustrations in a
review with appropriate credits; nor may any part of this book be
reproduced, stored in a retrieval system, or transmitted in any form or by
any means — electronic, mechanical, photocopying, recording, or other —
without written permission from the publisher.
The information in this book is true and complete to the best of our
knowledge. All recommendations are made without guarantee on the part
of the author or Storey Publishing. The author and publisher disclaim any
liability in connection with the use of this information.
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Storey Publishing
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Printed in the United States by Worldcolor 10 9 8 7 6 5 4 3 2 1
Library of Congress Cataloging-in-Publication Data Vinton, Sherri Brooks,
1968– Put ’em up! / by Sherri Brooks Vinton.
p. cm.
Includes index.
ISBN 978-1-60342-546-9 (paper with flaps : alk. paper) 1. Vegetables—
Preservation 2. Fruit—Preservation. 3. Cookery (Vegetables) 4. Cookery
Preservation 2. Fruit—Preservation. 3. Cookery (Vegetables) 4. Cookery
(Fruit)
I. Title.
TX612.V4V56 2010
641.6’51—dc22
2010009609
For all of the home cooks who nourish family and friends, culture, and tradition
Contents
INTRODUCTION
Sourcing Food
How to Use This Book
Part One: Techniques
FOOD PREPARATION METHODS
Blanching
Making Agua Fresca and Granita
Making Jams and Jellies
Making Vinegar Pickles
Making Fermented Pickles
Making Salsas, Chutneys, and Relishes
Making Butters, Sauces, and Ketchups
FOOD PRESERVATION METHODS
Refrigeration
Freezing
Infusion
Drying
Boiling-Water Method
WORKING IN GROUPS
THINGS THAT WILL SURELY GET YOU INTO TROUBLE
THINGS THAT LOOK BAD BUT AREN’T DANGEROUS
Part Two: Recipes
APPLES